White or wheat? Not so fast. Head down the baking aisle and you'll quickly notice flour types abound, catering to nearly every type of diet and your wildest cooking and baking desires. You've come across and perhaps baked with (particularly if you're following a gluten-free diet) amaranth, buckwheat, millet, quinoa, soy, brown rice, cornmeal, nutmeal, sorghum, teff... But according to a recent study in the Journal of Food Sciences, you might want to make whole yellow pea flour your next go to. An ideal ingredient for creating low-GI foods, pulses are cheap and readily available; plus they're low in fat and rich in fiber, antioxidants, and protein-- and according to this new research, yellow pea flour may also help fight diabetes. In the study, banana bread and biscotti (speaking of biscotti, check out these holiday recipes) made with yellow pea flour produced a lower glycemic response than those baked goods containing wheat flour. Subjects also said the products actually tasted and smelled good. Use it as a healthy, gluten-free alternative in cookies, cakes, muffins, and pizza.